I love butternut squash and use it quite often in different forms. These vegan butternut rounds are great to serve as a main dish with a grain side or a hearty green salad or even as an appetizer just with a dip. You can freeze them as well for later consumption.

Ingredients:

1 butternut squash
1 small cauliflower
2 tbsp nutritional yeast
1 tbsp ground flax seed
2 tbsp sesame seed
1 tbsp pumpkin seed
1/2 bunch parsley
1 tsp grill spice mix
1 tsp paprika
1 tbsp coconut oil + another tbsp for baking
1 tsp Himalayan rock salt
2-3 tbsp quinoa crumbs

For the tahini dip:
1/2 juice of lemon
1 tbsp tahini
1 tsp honey
salt to taste if you like

Dice and cook squash and cauliflower until soft. Place them in a mixing bowl and mash all. Preheat oven.
Add all the other ingredients (except for quinoa crumbs) and mix. Form small rounds and roll them in the crumbs. Place them on a greased baking sheet/ tray. Bake at 190-200 Celsius for 45-50 minutes or until golden brown. Turn them at half time. Makes about 29-30 pieces.
Serve it with tahini dip and some brown rice bean pilaf.

Enjoy your veggie dish and let me know how it turned out!

Love,

P.s.: If you’d like to get into the habit of cooking for yourself, download my FREE 3-day mini cleanse with suggested meals here: http://eepurl.com/bMDrSv